Soba Noodles with Mizuna Mix

Reading Time | 4 mins


September 25th, 2019

By Plenty Farms

Cold Soba Noodles for a Hot Summer Night (Or Hot Soba Noodles for a cold winter night) but always served with Velvet Spice

By: Victoria Granof

Shopping List

4 oz. dried soba noodles, cooked according to package directions and chilled

1 c. dashi

3 Tbsp. tamari

¼ c. mirin

1 tsp. sugar

1 ripe avocado, peeled and sliced

1 Persian cucumber, diced into cubes

4 oz. mushrooms, trimmed and sliced (a combination of enoki and crimini is good)

4 oz. shredded carrot

8 oz. firm tofu, cubed

Couple of good handfuls Plenty Good Spice from a 4.5 oz. container

Small bag of roasted seaweed snack sheets

2 Tbs. sliced scallions

Gomasio (toasted, salted sesame seeds)


1. Combine the dashi, tamari, mirin and sugar in a small bowl. Put the scallions and roasted seaweed in separate bowls for garnish.

2. Divide the greens among four serving bowls and top with the soba, vegetables and tofu. Add the dashi to the bowls and garnish with the scallions, seaweed and gomasio as you wish.

Serves 4

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